Slow Food launches 'Save a Cheese' campaign

20/09/2013

Concerns growing over future of quality, locally-made cheese

(By Sandra Cordon)
Turin, September 20 - In a world of fast food and
faster marketing, supporters of locally-based and small-scale
production say they are worried for the future of high-quality
cheeses made according to thoughtful traditions.
Anxiety has risen so high over the future of cheese that
the Slow Food movement has launched a campaign titled "Save a
Cheese" aimed at creating awareness of the value of distinctive
and original Italian cheese.
The campaign will coalesce around an event this week in the
northwestern Italian city of Bra, designed to remind consumers
why great cheese - as well as other locally crafted products -
is so important.
From Friday through Sunday, the city, located in the
Piemonte region of Italy, will be given over to cheese-tasting
events, paired with wine-testings and other presentations aimed
at improving understanding of the dairy product and its role in
Italian culture - as well as within Italian kitchens.
There are several factors that have come together to pose a
threat to the future of cheese, according to Piero Sardo,
president of the Slow Food Foundation for Biodiversity.
Those include everything from limited resources to oversee
cheese production to ensure consistent and high quality, to a
lack of information for producers and consumers and the widening
distance between the producer and the consumer.
Even domestic rules and regulations, along with
international trade regulations, have a significant impact on
the market for cheese and its production.
Slow Food said in a press release that it has been fighting
to save this delight - and its producers.
"First, it brought to light the half-hidden world of dairy
products; then it launched a vigorous campaign defending raw
milk cheese production; now it is raising its voice in defence
of small, marginalized producers," said Slow Food, noting it has
created a list of endangered dairy species.
"The current catalog already includes several dairy
products, but there are many more that need protecting; along
with the traditional knowledge, techniques, cultures and
landscapes behind their production".
The celebration of cheese in Bra, which is attracting
thousand of visitors from all over the country and beyond, was
officially opened by Minister Nunzi De Girolamo.
Hotel managers say that as many as 10,000 hotel rooms have
been booked in Bra as well as nearby Langhe and Roero, for the
event.
Visitors can taste as many as 150 types of cheese including
numerous samples from Britain, such as varieties of Cheddar,
Stilton cheese and raw milk cheese from Ireland.
Workshops on cheese production and dairy farming, along
with opportunities for consumers to meet with producers, will be
held throughout the weekend, along with the various tastings.
More than 800 wines will be available at tasting workshops
as well as craft beer tastings and information.